Easy Creamy Spicy Miso Craft Ramen Recipe

I’m sharing a quick, spicy, creamy miso ramen packed with texture and flavor and a secret ingredient that makes Homemade Ramen impossibly rich.

I didn’t think a quick bowl could do this much, but my Easy Creamy Spicy Miso Craft Ramen surprised me. Miso paste gives the broth a deep savory pulse and ramen noodles soak up every spicy creamy slurp so you’ll be scraping the bowl like it’s a contest.

The heat hangs around long enough to keep you curious, not just satisfied, and it’s weirdly flexible, good for weeknights or showing off. I keep it saved under Asian Inspired Soup Recipes and it even sneaks into my Ramen With Egg Recipes rotation for when I want something extra.

Ingredients

• Ramen noodles add carbs and chew, soak up broth, not much fiber, filling
• Miso gives salty umami, fermented soy adds probiotics, some protein
• Gochujang brings heat and sweet, adds depth, higher sugar content though
• Shiitakes add meaty umami, vitamin D, fiber, low calories, earthy flavor
• Baby bok choy gives crunch, vitamin C, folate, and a mild bitter note
• Ramen eggs add silk yolk richness, protein, healthy fats, very satisfying
• Cream or coconut milk or tahini adds creamy fat, tempers spice, richer mouthfeel
• Toasted sesame oil adds toasty aroma, small amounts of healthy fats, strong

Ingredient Quantities

• 8 oz (225 g) ramen noodles, fresh or dried
• 4 cups (1 L) low sodium chicken or vegetable broth
• 2 tbsp white or yellow miso paste
• 1 1/2 tbsp gochujang (Korean chili paste) or chili garlic sauce
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil (vegetable or canola)
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1/3 cup heavy cream or 1/3 cup full fat coconut milk or 3 tbsp tahini (choose one)
• 1 tbsp chili oil (optional)
• 2 soft boiled eggs (ramen eggs)
• 1 cup shiitake mushrooms, sliced
• 2 baby bok choy
• 1/2 cup sweet corn kernels, fresh or frozen
• 2 green onions, thinly sliced
• 1 sheet nori
• 1 tbsp toasted sesame seeds
• 1 tbsp unsalted butter (optional)
• Salt and black pepper

How to Make this

1. Start the eggs: bring a small pot of water to a boil, gently lower in the eggs and boil 6 to 7 minutes for jammy yolks, then plunge into an ice bath for 5 minutes, peel and set aside.

2. Prep the veg and aromatics: slice shiitake, halve the baby bok choy lengthwise, thinly slice green onions, mince garlic and grate ginger, cut the nori into strips, measure the corn. Pick whether you want heavy cream, full fat coconut milk, or tahini and have it ready.

3. Brown the mushrooms: heat the neutral oil in a medium pot over medium high, add the shiitake, a pinch of salt, and cook until browned and their liquid mostly evaporates, about 4 to 5 minutes.

4. Build the broth: add garlic and ginger to the mushrooms and stir 30 seconds until fragrant, pour in the broth, soy sauce and mirin and bring to a gentle simmer.

5. Finish the flavor base: scoop a ladle of hot broth into a small bowl, whisk in the miso until smooth then stir it back into the pot (don’t boil hard after you add miso). Whisk in the gochujang, toasted sesame oil and if using, the butter. If you chose tahini, coconut milk or cream, whisk that in now too and simmer gently 1 to 2 minutes to combine. Taste and season with salt and black pepper, add a drizzle of chili oil if you want heat.

6. Cook the noodles and blanch greens: while the broth simmers, cook the ramen noodles in a separate pot according to package instructions (fresh 2 to 3 minutes, dried 3 to 5 minutes), reserve about 1/4 cup of noodle cooking water before draining. Quickly blanch the bok choy and corn in the simmering broth for 1 to 2 minutes until bright and tender.

7. Adjust texture: if the broth is too thick from cream or tahini, stir in a splash of the reserved noodle water until it’s silky and spoonable, if it’s too thin simmer a minute to concentrate. Final taste test, correct salt and spice level.

8. Assemble bowls: divide the drained noodles between bowls, ladle hot broth with mushrooms, bok choy and corn over the noodles.

9. Garnish and serve: halve the soft boiled eggs and place on top, add green onions, nori strips, sprinkle toasted sesame seeds and a final drizzle of chili oil if using. Eat right away, the eggs are best warm.

10. Quick hacks: dissolve miso in a little hot broth first so no lumps, use tahini for nutty richness if you want dairy free, or coconut milk to keep it lighter. If you’ve got extra time marinate the peeled eggs in a mix of soy and mirin for 30 minutes for more flavor but they’re great plain too.

Equipment Needed

1. Small saucepan for soft boiling the eggs
2. Large heatproof bowl for an ice bath
3. Medium soup pot for browning mushrooms and simmering the broth
4. Separate pot for cooking the noodles
5. Colander for draining noodles
6. Small mixing bowl plus a whisk for dissolving miso and mixing cream or tahini
7. Fine mesh sieve or slotted spoon for reserving noodle water and blanching greens
8. Chef’s knife and cutting board for shiitake, bok choy, aromatics and nori
9. Ladle and tongs or chopsticks for ladling broth and arranging bowls

FAQ

Easy Creamy Spicy Miso Craft Ramen Recipe Substitutions and Variations

• Miso paste
  • Doenjang (Korean soybean paste) — way stronger, so start with about half the amount and taste as you go
  • Red or hatcho miso — same family, deeper flavor, use same or slightly less
  • 1 tsp soy sauce + 1 tbsp tahini or peanut butter — gives the salty umami and body if you dont have miso
  • Mushroom bouillon or concentrated dashi — for umami when fermented bean paste isnt available
• Gochujang
  • Chili garlic sauce or sambal oelek — similar heat, add a pinch of sugar to mimic gochujang sweetness
  • Sriracha + 1 tsp miso or 1 tsp soy sauce + 1 tsp honey — recreates heat, sweetness and depth
  • Harissa or chili paste + a touch of brown sugar — different profile but works fine in a pinch
• Heavy cream / coconut milk / tahini (creamy binder)
  • Full fat Greek yogurt (stir in off heat) — tangy and creamy, dont boil after adding or it may split
  • Cashew cream (soaked cashews blended with water) — neutral, rich and vegan friendly
  • Evaporated milk or half and half — lighter but still creamy
  • Silken tofu blended smooth — neutral and protein rich, good vegan swap
• Ramen noodles
  • Udon noodles — thicker and chewier, gives a hearty bowl
  • Soba noodles — nuttier, cooks fast, good if you want less wheat
  • Spaghetti or linguine — ok in a pinch, just watch cooking time
  • Fresh egg noodles or instant ramen (without the seasoning packet) — closest texture if you cant find proper ramen

Pro Tips

1) Brown the shiitakes till they get real color, dont crowd the pan or theyll just steam and you lose that deep mushroom flavor. Finish them with a tiny bit of butter or sesame oil for shine and richness.

2) Always dissolve the miso in a ladle of hot broth before adding it back, and dont let the pot boil hard after you add it, or the delicate miso taste will go flat. Do the same with gochujang if it seems lumpy, whisk it with warm broth first.

3) Reserve some noodle cooking water and use that to fix the broth texture, its magic for thinning cream or tahini based broths without diluting flavor. If you want extra silkiness add a little butter, if you need dairy free choose tahini or coconut milk for body.

4) Marinate the peeled soft eggs briefly in soy and mirin if you can, they taste way better that way but theyre still good plain. Add nori and sesame right before serving so they stay crisp, and drizzle chili oil at the end for the best aroma.